1 pkg, 12 oz, soyrizo, removed from casing

1 Tbsp olive oil

4 1/2 cups water

1 1/2 cups dried red beans sorted and rinsed

1 1/2 cups onion, diced

1 cup green bell pepper, ribs and seeds removed and diced

1 cup celery, diced

1 jalapeno pepper, ribs and seeds removed and finely diced

2 Tbsp garlic, minced

1 bay leaf

2 tsp chili powder

1 tsp dried oregano

1 tsp dried thyme

1/4 tsp cayenne

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

hot pepper sauce, if desired

 

in a medium nonstick skillet over medium heat, saute soyrizo and olive oil, stirring often, for 3 to 5 minutes or until crispy.

add water, red beans, onion, green bell pepper, celery, jalapeno pepper, garlic, bay leaf, chili powder, oregano, thyme and cayenne, and bring to a boil.  cover, reduce heat to low and simmer, stirring occasionally, for 1 to 1 1/2 hours or until red beans are tender.

add salt, black pepper and hot pepper sauce, if using.  taste and adjust seasonings.  remove bay eaf and discard.  remove from the heat and serve hot with additional hot pepper sauce as desired.

 

Variation: you can replace the dried red beans with dried pinto or kidney beans and soyrizo with 1 cup TVP granules.  you can also serve this dish over cooked brown rice or grains as a main dish.